Many thanks to Doc-D who originally posted this:
Categories: Meat, Beef, Pork, Russian, Ethnic, Main dish
Yield: 1 batch
2 ea Eggs
2/3 c Water
1 tb Sunflower oil
1/2 ts Salt
3 1/2 c All-purpose flour
1 ea Onion grated fine
1/2 lb Pork ground
1/2 lb Beef ground
Salt & pepper to taste
Combine eggs, water, oil, salt & 1/2 of flour in a food processor.
Add remaining flour then process until a smooth dough forms.
Turn out onto a lightly floured surface.
Knead for about 5-6 mins.r until no longer sticky.
Wrap in plastic wrap then allow to rest for 30 mins.
Dough can be refrigerated or frozen at this point until ready to roll.
Combine onion, meats, salt and pepper until thoroughly mixed.
Cut dough into 8 equal pieces.
Keep remainder covered while you roll 1 piece of dough into a finger-width cylinder.
Cut this into 10 pieces.
Roll each piece into a 2″ circle.
Spread 1 ts of filling on circle almost to edges.
Pick up circle then fold to create a 1/2-moon.
Pinch the edges together as you make sure no trapped air is in them.
Place on a parchment-lined baking sheet.
Put a large pot of salted water on to boil.
Once you have made 10 pelmeni then drop them into boiling water.
When they float to surfaceyou will boil for another 1-2 mins.
Remove from water with a slotted spoon.
Repeat with remaining dough & filling.
Serve boiled dumplings with melted butter & sour cream.
After boiling your pelmeni can also be sauteed in butter with chopped onions until lightly brown.
ORIGIN: Dr. Nadzhezda Kuprova, Roistov-Russia, circa 1999